Fresh cabbage tossed in gingered peanut dressing blows mayo-based slaws out of the water, y’all.
We made sushi at a friend’s place last night, and the basics were pretty much covered. Instead of scheming up a filling idea, I decided to make an Asian slaw to pass along side all of that beautiful sushi!
I used a whole head of cabbage to make my batch of Asian slaw, but you can definitely cut this in half, if you’re not making it for a party. It divides beautifully, and you can roast up that leftover cabbage with fennel seeds later in the week.
This was so, so easy to make. Here’s the step-by-step…
Awesome Asian Slaw
In a large bowl, combine:
- 1 head of cabbage, shredded
- 1/4 cup red onion, minced
In a smaller bowl, prepare the sauce by whisking together:
- 1/3 cup natural peanut butter (unsweetened)
- 1/2 cup rice vinegar
- 1-2 tablespoons fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoon mirin
- 2 tablespoons low sodium soy sauce
- 1 teaspoon maple syrup (If you can’t find unsweetened peanut butter, you can leave this out.)
Toss the cabbage with the sauce, then top with 1/4 cup sesame seeds. Let the salad marinate for at least 30 minutes before serving. An hour would be even better!